Reviewed: Apr. 3, 2006

I made this cake this past weekend for some visitors from out of town. The cake was good, but not great. For as quick and easy as the recipe is, it turned out well. The name "pound cake" really isnt true because this came out too light and fluffy (just like a regular yellow cake would). I used fresh blueberries as recommended. The batter is awfully thick and I was a little skeptical when putting it in the bundt pan, but it turned out much better than I thought. I might make this again if I need something quick, but otherwise I will be looking for a recipe that really is more of a pound cake texture.

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JLSPAHN

Cooking Level: Intermediate

Home Town: Commack, New York, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 30, 2006

I'm a major oinker when it comes to cake so for me to say that I loved it and ate half the cake is not that big of a deal. However, my husband doesn't usually care for cake, and even he ate two huge slices. We both loved it. After the 45 minutes of baking time, I ended up turning the oven way down and letting it bake for almost another half hour, the outside of the cake was a little bit crispy and the inside was super moist. Will be making this again for sure. Thanks for the recipe!

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jcstrong

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2006

easy and tasty. the cream cheese made it taste buttery.

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LISATEACHER

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Whittier, California, USA

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Reviewed: Dec. 15, 2005

Hi big hit with a morning work meeting. Looks are deceiving. Once you take a bite, it is awesome. For best results, use fresh blueberries. Yum!

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JAMIEH

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Reviewed: Dec. 11, 2005

Excellent recipe. I use double the blueberries and a fancy sunflower pan so it takes about 1 1/2 hours in the oven, but well worth it.

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JOANNAMAN

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 21, 2005

If you live in NJ during the summer, it seems as though its a requirement to make something with blueberries as a dessert. This cake is UNBELIEVABLY moist and tasty. Just a suggestion- after about 45 minutes I covered my cake so it wouldn't get overly brown on top. It worked. Everyone loved it. A fight between a younger woman and and 80 year old woman almost broke out for the last piece.

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sedohnah

Cooking Level: Expert

Home Town: Galloway, New Jersey, USA

Living In: Absecon, New Jersey, USA

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Reviewed: Sep. 28, 2005

This is a wonderful, light cake with a good texture. I used two cups of blueberries and baked at 350 for 45 minutes and was perfect. I will be making this again.

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janie

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Reviewed: Sep. 3, 2005

Wonderful. Recommended Betty Crocker yello cake mix.

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ERINMIKEODOM

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Reviewed: Aug. 10, 2005

Excellent but quick to make recipe! Like others, I have made this a couple of ways and both are great. The first using a french vanilla cake mix and the second using a lemon cake mix and substituting 1/4 t lemon extract for the vanilla extract. I also iced it with a powdered sugar glaze using additional lemon extract for flavor. Terrific!!

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BUCKYS

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Reviewed: Jul. 28, 2005

This cake is awesome! Very easy to make and so light. I used 2 cups of fresh blueberries and cinnamon. I also took the advice of someone else on this site and used the vanilla glaze. My brother tasted it and called me the next day to ask me to bake him is own cake. I will definately make this one again. Thanks Carol for sharing.

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MISSTOTALFITNESS

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Reviewed: Jul. 26, 2005

This tasted fine, it just wasn't anything very special. It was a nice recipe to use up the excess blueberries I had and the cream cheese did add a small background flavor to it. But it still was a mix with stuff in it.. not awful. Just not stellar.

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Jul. 26, 2005

This cake was delicious but it stuck to the pan which affected its appearance. I would make this again but use wax or parchment paper to prevent sticking.

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KBILL

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Reviewed: Jul. 20, 2005

Awesome! My husband loved this cake! It was moist and very flavorful. I topped this cake with a quick powdered sugar glaze... perfect!

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PRESLEY01

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Reviewed: Jul. 19, 2005

I followed the advice of others and this cake was fantastic! I used french vanilla cake mix, coated a pint of blueberries in flour to prevent them from sinking in the batter and I put the oven up to 350 for 30 then covered the bundt with foil and baked an additional 10 minutes.... It was moist & delicious & devoured! I used the recipe for Vanilla Glaze from this site too and sprinked powdered sugar & cinnamon.... perfect coffee cake & after school snack!! I will be trying strawberries next time, thanks for all of the helpful hints!

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MEADOW MCKINLEY

Cooking Level: Expert

Home Town: Houma, Louisiana, USA

Living In: Arlington, Texas, USA

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Reviewed: Jul. 15, 2005

This was a very moist, delicious cake and enjoyed by all my family. I added 2 cups of blueberries and 1 tsp. grated lemon peel. Also made a glaze of powdered sugar, lemon juice and softend butter. Yum

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HONDI1

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Reviewed: Jul. 14, 2005

This was delicious and easy to make. Turned out great. Yummy!

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LAK45

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Reviewed: Jul. 10, 2005

I love this cake, very dense and rich. I used lemon cake mix (which is a great accent to the blueberries), extra blueberries, and sugard the bundt pan rather than flour. The only downfall is the presentation. It doesn't really need a glaze or topping at all, (not even whipped cream), but it needs something to make it more visually appealing. The next time I make this I'll try a light sprinkle of powdered sugar, hopefully it'll help! I plan on making this many more times!

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Jeannie

Living In: Malta, New York, USA

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Reviewed: Jul. 9, 2005

I'm giving it 4 stars instead of 3 stars because of the rave reviews I received when I brought it to work. I thought the cake itself was tasty and a very smooth texture. It is not heavy and dense as a pound cake. I saw several reviewers state that this does not taste like a pound cake and that is true. I just didn't like the brown outside this formed from baking in the bundt pan. I really felt that this needed some type of a glaze. It looked like a naked cake! I would love to try making it again in a square pan with a crumb topping. I really like the taste of the inner cake; just not the outer portion that came in contact with the Bundt pan.

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KIMBACUB

Cooking Level: Expert

Home Town: Rochelle Park, New Jersey, USA

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Reviewed: Jul. 4, 2005

I found this recipe to be quite satisfying. The cake did not rise very much, but that may be due to the fact that I used a "pudding-in-the-mix" golden vanilla cake mix. I used the amount of blueberries called for, and I dusted them in two tablespoons of flour before folding into the batter. They were beautifully suspended in the cake. I believe the cream cheese masked the cake mix taste, and I found the texture of the cake to be much like that of a scratch-made pound cake! I agree that some combination of increased baking temp and time are necessary. Next time I will try it starting at 350degrees. Enjoy!

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THEORYGURU04

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Reviewed: Jul. 4, 2005

This cake came out fantastic. After reading the reviews, I make these adjustments. I used DH Lemon Cake Mix, 1/3 less fat Cream Cheese, added both 1t vanilla and 1 t lemon juice. Batter was very stiff and allowed for this easily. 2 cups frozen blueberrys, slightly thawed as batter was being prepared. Baked in Bundt pan at 350 degrees for 60 minutes. Checked at 50 minutes and it was definitely not done. Would recommend checking at 55 minutes due to oven variousness. I turned my oven off at 55 minutes and just let it set in oven for another 5 minutes as top was definitely brown. So good my son had a second piece . Very rare for him. I didn't frost as cake speaks for itself.

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KOKKONED

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